1. In a small bowl, stir together the peaches, 2 teaspoons marmalade, onion, vinegar, gingerroot, garlic, and salt. Let stand at room temperature while roasting the pork.

2. Preheat the oven to 425°F. Line a small roasting pan with foil. Lightly spray with cooking spray.

3. Sprinkle the pork with the lemon pepper. Place in the pan.

4. Roast for 30 minutes. Brush the top of the pork with the remaining 2 tablespoons marmalade. Roast 15 minutes, or until the pork is just slightly pink in the center and registers 155°F. Remove from the oven. Cover loosely with foil. Let stand for 10 minutes. Cut the pork into medium-thick slices. Serve with the chutney.